← All recipes

🍰 Classic Black Forest Cake

685 kcal · 30 min · 4 servings

Classic Black Forest Cake Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius. Use convection at 160 degrees or gas levels 2 to 3. Grease the bottom of the springform pan with butter. Dust it with breadcrumbs.
  2. 2. Beat the egg whites stiffly with a hand mixer. Gradually stir in cane sugar and vanilla sugar. Gently fold in the egg yolks. Mix spelt flour, cornstarch, and cocoa. Sift the mixture over the egg mass. Fold everything in carefully. Pour the batter into the pan. Smooth the surface. Bake the base for approx. 35 minutes. Check doneness with a wooden skewer.
  3. 3. Remove the cake from the oven. Let it cool in the pan. Release the base from the pan. Ideally, let it cool completely overnight. Cut the base horizontally into two equal layers. Drizzle the bottom two halves with kirsch (cherry brandy).
  4. 4. Drain the sour cherries. Collect the juice. Boil the juice with vanilla sugar until only 4 tablespoons remain. Stir the remaining cornstarch into the hot juice. Bring the mixture to a boil. Remove the pot from the heat. Stir in the sour cherries, reserving some for decoration. Let the filling cool. Whip the cream stiffly with powdered sugar and cream stabilizer. Fill the cherry cream into a piping bag. Pipe rings onto the bottom layer. Add about one quarter of the whipped cream on top. Smooth it out.
  5. 5. Place the second layer on top. Spread it with half of the remaining whipped cream. Place the third layer on top. Cover the cake with the remaining whipped cream. Decorate the cake as desired using a piping bag and a star tip.
  6. 6. Sprinkle chocolate shavings on the cake. Sprinkle chocolate shavings around the edge too. Garnish the cake with the remaining cherries. Use the topping cherries. Add chocolate curls. Serve the well-chilled cake on a cake stand.

Nutrition per serving